Ingredients for Oven Potato Slice Nachos
- Russet Potatoes
- Seasoning Salt
- Freshly ground black pepper, to taste
- 1/2 cup taco sauce
- 1/4 cup chopped green onions
- Green Chili
- Mexican Blend Cheese
- Black Olives
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How to Make Oven Potato Slice Nachos
- Preheat your broiler.
- Slice 2 large russet potatoes into 1/4-inch thick rounds.
- Arrange potato slices in a single layer on two large greased baking sheets.
- Sprinkle both sides of the potato slices generously with seasoned salt and freshly ground black pepper.
- Place baking sheets 4 inches from the broiler heat. Broil for 5-7 minutes per side, or until golden brown and fork-tender, flipping halfway through.
- Remove from oven and transfer potato slices to a large serving platter.
- Top with 1/2 cup taco sauce, 1/4 cup chopped green onions, 1/4 cup sliced jalapeños (or your preferred chili), 1 cup shredded cheddar cheese, and 1/4 cup sliced olives.
- Broil for 2-3 minutes, or until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
140 g
Sugar
96g
Fat
126g
Carbs
33g
